Friday, April 16, 2010
Asparagus Gruyere Tart
This is really simple to make and makes a great splash. Delicious with a baked ham, salmon or grilled lamb chops!
Flour, for work surface
1 frozen puff pastry
5 1/2 ounces Gruyere cheese, shredded (2 cups)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
1.Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch in from the edges to mark a rectangle. Using a fork, pierce pastry inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2.Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
From Everyday Food, March/April 2003
It's Foodie Friday over at Designs By Gollum and I'm going over for a visit, come along, great stuff!